Easy Greek Chicken
Posted by in Chicken
Greek chicken is one of my family’s favorite flavors so I’ve made many version of this. Today’s version is quick and easy to put together, yet packs tons of flavor.
1/2 cup cooked couscous
1 chicken breast
1/4 cup packed baby spinach leaves
2 slices tomato
salt and pepper
1/8 teaspoon Greek seasoning
1/8 teaspoon onion powder
1/4 cup feta cheese
Preheat oven to 400 and prepare parchment paper. Place the couscous on the paper in roughly the shape of the chicken breast. Place the breast on top and place the spinach over that, then the tomatoes. Season with salt, pepper, Greek seasoning and onion powder and crumble the feta cheese over it. Add some olives if you like (I don’t). Fold the parchment and bake for about 35 minutes.
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This looks heavenly. We do not have a Greek restaurant anywhere near us, so I like to get new recipes to have the flavor at home!
Funny – I just went out for Greek food this weekend and realized how much I really love all the flavors. Thanks for this!
Thanks for this recipe. It was a big hit with my husband. I added a few leaves of fresh basil from our garden, so I guess my version was more French than Greek. Made the house smell wonderful.
After traveling to Greece several years ago, I wondered how I’d lived so many years without Greek food. This looks delicious.
I’m glad he enjoyed it.
I love Ruth’s comment–particularly because a lot of people turn their nose up at Greek food. Like Chinese, people don’t realize that in the U.S. they are getting an Americanized version that is MUCH BETTER in its native land. Unless you’re lucky like us and have a savvy Chef (French trained) from Greece who’s restaurant serves the real thing.
I know we’ll love this dish. Thanks.
I love Greek food. You mention here using a spice mix–could you make your own? What’s in it?
I buy Greek seasoning from Penzeys. They say it is a mix of lemon, garlic and oregano. I would just substitute oregano if you don’t have it.
Sounds great! I love Mediterranean food, but I’ll admit I’m with you on leaving the olives off.
I think I’ll try this, but definitely with kalamata olives!